The role of diacetyl in beer By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, February 2003 (updated 22/10/2004) Definition: Diacetyl is a powerful aromatic compound that imparts the flavour of butter or butterscotch to beer. It falls under class 6 of Morton Meilgaards beer flavour terminology together with soapy, fatty, rancid […]
Should children drink beer? By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, July 2003 I was listening to the TV program 3 Talk on SABC 3 about alcohol abuse and the topic of children and beer came up. One expert strongly advised that children should not drink beer. I do not […]
Flavour Stability – Oxidation By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, February 2006 The ability of the beer to retain its fresh flavour is called flavour stability. In almost all cases flavour stability depends on the prevention of oxidation. The initial stage of staling is the papery flavors (stale bread […]